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California Walnut Savoury Scones
The addition of California walnuts and thyme add a distinctive holiday twist to these fluffy, buttery scones. The dough can be prepared a day ahead and kept in the refrigerator - all you have to do is pop them in the oven when your guests arrive and serve with your favourite fillings or toppings.
Ingredients:
2 cups
(500 mL) all-purpose flour
3/4 cup
(175 mL) California walnuts, finely chopped
2 tbsp
(30 mL) granulated sugar
1 tbsp
(15 mL) baking powder
1 tsp
(5 mL) salt
1/2 tsp
(2 mL) dried thyme
1/2 tsp
(2 mL) ground black pepper
1/4 lb
(125 g) frozen butter (1 stick)
1 cup
(250 mL) whole milk
Finely chopped California walnuts for garnish
Preparation:
Preheat oven to 375°F (190°C).
In a large bowl, whisk together flour, walnuts, sugar, baking powder, salt, thyme and pepper.
Using a coarse cheese grater, grate frozen butter directly into dry ingredients, stirring occasionally to prevent butter from sticking together.
Pour milk into the mixture and stir gently with a wooden spoon until mixture just comes together to form dough. Turn the dough over a few times to gather up any remaining bits of flour. Dough should not be sticky – if it is, add a bit more flour.
Transfer the dough to a floured cutting board and divide into 4 equal pieces. Working quickly, using your hands, shape each piece into a round, flat disk, about 3/4-inch (1.9 cm) thick. Cut each disk into 8 even-sized wedges. Arrange on a parchment-lined baking sheet. Brush tops with milk. Sprinkle with finely chopped walnuts.
Bake for 12 minutes, or until golden brown. Transfer to a wire rack and cool slightly. Gently pull tops off the scones or cut horizontally. Fill with desired fillings or top half with desired toppings.
Makes 32 servings.
Filling/Topping Suggestions:
Cranberry and brie
- Dollop cranberry sauce
- Thinly sliced brie cheese
- Fresh watercress or baby arugula
Smoked salmon and cream cheese
- Room temperature cream cheese
- Finely chopped red onion or finely chopped cherry tomato
- Thinly sliced smoked salmon
- Sprig of fresh dill
Apple, sage and goat cheese filling
- Thinly sliced green apple, skin on, dipped in lemon juice
- Softened goat cheese
- Fresh sage leaf
PER SERVING (1 wedge): about 88 cal, 2 g pro, 6 g fat (2 g sat. fat), 8 g carb, 0.5 g fibre, 9 mg chol, 127 mg sodium. %RDI: 1% calcium, 4% iron, 3% vit A, 0% vit C.
Note: Assumed extra 1/4 cup walnuts used to sprinkle over dough (1 tbsp per round).
Source: www.walnutinfo.com
